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Ingredients
4 ears fresh corn
1 medium-size sweet red pepper
2 tablespoons butter
¼ cup finely chopped onion
1 teaspoon finely chopped garlic
1 teaspoon curry powder
Salt and freshly ground pepper
¼ cup plain yogurt
Nutritional analysis per serving (4 servings)
23 grams carbs; 17 milligrams cholesterol; 164 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 3 grams fiber; 386 milligrams sodium; 4 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut and scrape corn off cob.
- Step 2
Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in ¼-inch pieces.
- Step 3
Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.
Private Notes